Sunday, September 28, 2008

Pumpkin Spice Sweet Rolls

Here is the other pumpkin bread I am featuring during October at the bakery. This is a variation of the lemon currant rolls made with a sweet pumpkin dough and a filling reminiscent of pumpkin pie. I made a batch for Vegan Mom's Greening Committe meeting and they met with the approval of all in attendance. I have a feeling they will willing volunteer to test any future experimentations.

Makes 12 large rolls
- 2 tbsp active dry yeast
- 1/2 tsp sugar
- 3/4 c warm water
- 3/4 c firm tofu
- 1 cup pureed pumpkin
- 1/2 c plain soymilk
- 1/2 c non-hydrogenated margarine (Earth Balance)
- 7 c all purpose flour
- 1/2 c sugar
- 2 tsp sea salt

- 1/3 c non-hydrogenated margarine, room temp
- 1 1/4 c brown sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 tsp ginger

- 2 tbsp soy creamer
- 1 1/2 c icing sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg

1. Dissolve yeast and sugar in warm water in a large bowl. Set aside to proof.
2. While yeast is proofing, warm soymilk, margarine tofu, and pumpkin gently on stove in a medium saucepan, until margarine is melted. Blend with a hand blender, or in a food processor until smooth.
3. Mix together flour, sugar, and salt in a separate bowl. Fold dry ingredients into liquid ingredients.
4. Turn onto a floured surface and knead until smooth. Shape into a ball and place in a bowl greased with margarine. Turn to coat thoroughly. Cover and let rest in a warm place until doubled in size.
5. Make filling and set aside.
6. Preheat oven to 350F (180C). Turn dough onto a lightly floured surface and roll into a large rectangle measuring 10"x 36".
7. Spread filling evenly over the dough and roll dough into a long cylinder along the long side (i.e. you will have a 36" cylinder.
8. Cut dough into 12 pieces, measuring 3" each. Place each piece in large muffins tins (you will need two tins).
9. Bake for 18-22 mins, until golden. Cool in tins on racks.
10. In a small saucepan heat soy creamer over med-lo heat. Add icing sugar and spices, stirring until sugar dissolves. Drizzle over slightly warm rolls.


sweetpotato said...

These sound fantastic! I love everything pumpkin spice, I hope to make these soon.

Megan said...

Wow these look AMAZING!!!!!!!

shelby said...


veganmomma said...

Wow, now those sound amazing!

Alicia (aka Veganrella) said...

I'm always intimated by all types of rolls and anything with active yeast. But I'm going to print this out and give it a try since I have a surplus of pumpkin in the house for some reason.

Lily Girl said...

Wow, both of these breads look fantastic. I'll have to try them asap - you have some very fortunate customers!

carrie said...

Sunday morning breakfast for next week!!!

alaina said...

pumpkin and sweet rolls sounds quite possibly like the BEST combination ever.

evestirs said...

for this recipe, do you use silken tofu or regular?

aimee said...

Wow! What a delicious treat! Thanks for the recipe!

Michelle said...

7 cups of flour? Sounds like sooo much. But these look amazing!

Vegan Dad said...

You can half the recipe and make 6--they are rather large rolls.

Lindy said...

These look simply divine. Getting to eat pumpkin is one of my favorite reasons for loving autumn!
Thanks for this great recipe!

bugink said...

I am making these this weekend...we will have a houseful of hungry kids...

Vegan Dad said...

You can use either, just make sure to blend well. If you don't have a great blender, then silken is probably the way to go.

Happy Herbivore! said...

oooh you evil evil man

Pudgy said...

Can you use canned pumpkin pie filling?

Vegan Dad said...

For sure. I think fresh tastes better, but canned is waaaaaay easier. You may need to up the soy milk a bit if the dough is too dry.